Rabbit tagine with dates and sesame seeds

Rabbit Tagine Recipe with Dates and Sesame Seeds

The tagine, what a delight, summer and winter, it supports all seasons, here rabbit married with oriental spices, a little honey. And what a pleasure when you arrive at the table and lift that lid where the aroma hits your nostrils before your eyes marvel at your dish. The rabbit lends itself well to this kind of dish, its flesh remains firm, even after a long cooking this rabbit tagine with dates and sesame seeds. I particularly like this sweet and savory recipe, with every bite it’s a surprise. I accompanied it with an excellent Gevrey Chambertin from 1999, a delight this rabbit tagine with dates and sesame seeds.

Rabbit tagine recipe with dates and sesame seeds for 6 people
Ingredients :

  • 1 rabbit weighing approximately 1,500 kg
  • 4 onions
  • 3 cloves of garlic
  • 3 tablespoons of olive oil
  • ½ teaspoon of fresh ginger
  • 4 doses of saffron
  • 500 g dates
  • 3 tablespoons of honey
  • ½ teaspoon of 5 spices
  • ½ teaspoon of cinnamon
  • 1 tablespoon of sesame seeds

Instructions

  1. Preheat the oven to 180 °
  2. Cut your rabbit.
  3. Peel the garlic and onion.
  4. Sear the chopped onions in your tagine with a spoonful of olive oil (or in a casserole dish if you don’t
  5. do not wish to put your dish directly on the fire).
  6. Add the pressed garlic.
  7. Brown the rabbit on all sides, grill it for 5 to 7 minutes over medium heat.
  8. Sprinkle with saffron, and ginger.
  9. Add the 5 spices, honey and cinnamon.
  10. Pit the dates.
  11. Salt and pepper,
  12. Place the tagine in the hot oven for 30 minutes.
  13. Stir in the pitted dates and cut them in half.
  14. Return to the oven for 30 minutes at 180 °.
  15. Toast your sesame seeds in a non-stick pan without fat.
  16. Sprinkle your dish just before serving.

Preparation time: 30 minutes
Cooking time: 60 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with: Rabbit tagine with dates and sesame seeds

My favorite wine for this recipe: Gevrey Chambertin Grape Pinot Noir
Temperature between 13 ° and 16 °

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